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There’s a funny story about the origination of the Seekh Kebab, a minced meat kebab that literally melts in your mouth. It’s said that an unknown chef invented this silky smooth kebab during the Mughal Era in India – for an elderly Nawab who had lost his teeth (I am not disappointing you, those with teeth can also have this) This toothless nobleman wanted to enjoy meat. This nobleman lived in Lucknow and while I have no idea whether this story is true.

Interesting right? You should definitely make these kebabs and while your guests talk about how incredibly soft and smooth these delightful little appetizers are… you can tell them, Sumith from India told you this fake tale of the Seekh Kebab. Don’t get disappointed with the long list of ingredients. You are going to eat like a Nawab!! Make these kebabs as an appetizer for your next party. You can make them in advance – just keep them in the freezer and thaw/cook before your guests arrive. They’re sure to be a hit with everyone!

The most important part of a mutton seekh kabab is the quality of the meat. The goat mince meat or mutton keema that you use has to have atleast 20%-30% fat in it. Too much lean meat will result in dry kabab. Good luck with your kabab!

Serves: 4

Cook Time: 40 mins

Prep Time: 15 mins

Ingredients:

Minced Mutton – 500 g

Garam Masala – ¾ teaspoon

Finely Chopped Onion – 1

Ginger Paste – 2 teaspoons

Garlic Paste – 2 teaspoons

Raw Papaya Paste – 1 tablespoon

Lemon Juice – 1 teaspoon

Onion Paste – 1 tablespoon

Cashew Paste – 2 tablespoons

Cornflour – 1 tablespoon

Red Chilli Powder – 1 teaspoon

Thick Cream – 2 teaspoons

Black Pepper Powder – A pinch

Cumin Powder – 1 tablespoon

Coriander Powder – 1 teaspoon

Carom Seeds – 2 teaspoons

Turmeric Powder – ½ teaspoon

Dried Mango Powder – 1 teaspoon

Dry Ginger Powder – ¼th teaspoon

Rock Salt – 2 tablespoons

Nutmeg Powder – ½ teaspoon

Egg Yolk – 1

Chaat Masala – To sprinkle

Melted butter/ghee to grease

Method:

1) Add all the ingredients into minced mutton and mix well.

2) Mix it thoroughly with the spices and make like dough.

3) Keep the dough in the refrigerator for at least 1 hour to marinate.

4) Preheat your oven at 180 degree C/ gas 6.

5) Soak wooden skewers in water for 5 minutes and wipe off.

6) Grease the skewers well with oil or ghee.

7) Take a big ball of the mutton dough and press around the skewers.

8) Press tightly, so that the mutton sticks well around the skewer.

9) Repeat the process to cover the skewer.

10) Place the skewers into the oven.

11) Brush oil/ghee occasionally.

12) When the kababs are cooked, remove them gently from the skewers

13) Your kababs are ready to be served.

18) Sprinkle chaat masala and some lemon juice and serve with green chutney.

I love that story – it reminds me of the king of Spain who decreed that all Spaniards had to speak with a lisp so he didn’t feel foolish … and it remains so to this day – the Spanish sound their S’s as Th’s and very pretty it is too. And those kebabs look divine.